Raspberry, Peach and Ginger Muffins

Recipe By: Melissa Rubel
Sweet, sour and a little bit hot. These muffins have it all.

Total Time: 0:35

Level:
Moderate

Yield:
12 muffins

Ingredients

1¾ c. all-purpose flour

¾ c. sugar

2 tsp. baking powder

½ tsp. salt

½ c. whole milk

⅓ c. vegetable oil

2 eggs

1 tsp. pure vanilla extract

2 c. fresh raspberries

6 dried peach halves (4 1/2 ounces)

3 tbsp. finely chopped candied ginger

Directions

Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with cooking spray. In a large bowl, whisk the flour with the sugar, baking powder and salt. In a large measuring cup, whisk the milk with the oil, eggs and vanilla. Fold the egg mixture into the dry ingredients just until incorporated; do not overmix. Gently fold in the raspberries, dried peaches and candied ginger.

Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool for at least 15 minutes. Serve warm or at room temperature.

Make Ahead: The muffins can be stored overnight in an airtight container.